Best 5 Wanna Be Greek Grilled Chicken Breasts Recipes

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Are you craving the bold and flavorful taste of Greek grilled chicken breasts without the hassle of traveling to Greece? Look no further! With the right ingredients and cooking techniques, you can easily prepare this delicious dish in the comfort of your own home. In this comprehensive guide, we will take you through a step-by-step process to create mouthwatering wannabe Greek grilled chicken breasts that will transport your taste buds to the sunny shores of Greece. Grab your aprons and fire up your grills, because you're about to embark on a culinary journey that will leave you craving for more!

Here are our top 5 tried and tested recipes!

GREEK GRILLED CHICKEN BREASTS



Greek Grilled Chicken Breasts image

I found this recipe on Redbook's website. It's so simple but sounds really good so I'm posting it here so I don't forget about it.

Provided by Tinat51796

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 garlic clove, crushed in garlic press
1/2 teaspoon dried oregano
4 (1 1/2 lb) boneless skinless chicken breast halves

Steps:

  • Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.
  • Pierce chicken with fork several times and sprinkle with salt and pepper.
  • Add to bag and coat with dressing, marinate 20 minutes.
  • Remove chicken from bag.
  • Grill or broil 6 minutes per side.
  • Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Nutrition Facts : Calories 840.2, Fat 24.4, SaturatedFat 4.8, Cholesterol 435.8, Sodium 791.9, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 144.8

GREEK GRILLED CHICKEN WITH GREEN BEANS



Greek Grilled Chicken with Green Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground pepper
1 1/4 pounds green beans, trimmed
1 pint cherry tomatoes
3 cloves garlic, smashed
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons red wine vinegar
1/4 cup chopped fresh dill
1/2 cup crumbled feta cheese (2 to 3 ounces)

Steps:

  • Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
  • Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.

WANNA BE GREEK GRILLED CHICKEN BREASTS



Wanna Be Greek Grilled Chicken Breasts image

Super easy, flavourful and tender, with a souvlaki-ish taste. This is best done on the grill, but I've also baked this in the oven on a rack in the winter. Or use a Foreman grill if you have one. Serve with a greek salad and lemon roasted potatoes. From the "Friends of Hope" Cookbook...fundraiser for breast cancer care.

Provided by Cookin-jo

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 boneless skinless chicken breast halves
1 cup buttermilk
1/2 lemon, juice of
2 tablespoons liquid honey
2 -4 garlic cloves, minced
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
  • Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
  • Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
  • Grill on medium setting until no longer pink.
  • Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
  • If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste.
  • Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.

Nutrition Facts : Calories 196.8, Fat 3.6, SaturatedFat 1, Cholesterol 78, Sodium 492.9, Carbohydrate 13.1, Fiber 0.4, Sugar 11.8, Protein 27.3

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

Tips:

  • Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use one that you enjoy. Try a marinade made with olive oil, lemon juice, garlic, oregano, and thyme.
  • Grill the chicken over high heat: This will help to sear the outside of the chicken and lock in the juices.
  • Don't overcook the chicken: Chicken is best when it is cooked through but still juicy. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken with a variety of sides: Try serving the chicken with roasted vegetables, rice, or a salad.

Conclusion:

Grilled chicken breasts are a healthy and delicious meal that can be enjoyed by people of all ages. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, garlic, oregano, and thyme, then grilled over high heat until cooked through. The chicken can be served with a variety of sides, such as roasted vegetables, rice, or a salad. This dish is sure to please everyone at your table.

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